Effect of rice with different amylose content on flavor substances of light-flavor Baijiu
In order to explore the effect of rice with different amylose content on flavor substances of light-flavor(Qingxiangxing)Baijiu produced with rice and sorghum,the sensory evaluation of light-flavor Baijiu brewed by rice with different amylose content was carried out.The flavor substances were detected by liquid-liquid extraction-gas chromatography-mass spectrometry(LLE-GC-MS),the Pearson correlation analysis was carried out on volatile flavor substances and sensory quality of Baijiu.The results showed that a total of 81 volatile flavor compounds were detected in the 5 Baijiu samples,including 38 esters,13 alcohols,8 acids,2 phenols,7 aldehydes and ketones,6 alkanes,2 aromatic hydrocarbons,2 furans,2 sulfides,and 1 other types.The light-flavor Baijiu brewed with high amylose content rice and sorghum increased the relative content of esters(60.52％),and the fusel oil reduction ratio(50.01％)was higher than low and medium-high amylose content rice.Pearson correlation analysis showed that the aroma categories of Baijiu were significantly positively correlated with ethyl caproate,ethyl caproate and ethyl lactate(P＜0.01),and the aroma,taste characteristics were significantly positively correlated with ethyl acetate and ethyl caproate(P＜0.01).
NETL
NSTL
万方数据
维普
